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Asia is famous for its night markets—open-air bazaars set up on the streets where you can stroll, shop, eat and drink. John named this drink the night market mule because it's a Korean riff on the Moscow mule, a classic cocktail made with vodka, lime juice and ginger beer. "I'm not using vodka," he says, "I'm using soju, which is a Korean spirit that's a little lower in alcohol, but it also has an almost funky, fermented flavor to it—in a good way." He also uses ginger-flavored simple syrup "to amp up the ginger vibe." Rach calls the cocktail "awesome" and says that as it's way lighter than a traditional mule, you can drink more! 

John created this version of the mule to go with Rach's Korean-Style Chicken Noodle Soup


  • Lime wedge
  • Gochugaru (Korean chili flakes) or chili powder of choice, to rim the mug
  • 2 ounces soju
  • ½ ounce yuzu juice
  • ½ ounce ginger simple syrup*
  • 3 ounces ginger beer
  • Lime wheel, for garnish
  • 2 pieces candied ginger, for garnish (optional)


Serves: 1


Run the lime wedge around the rim of a copper mug. Place the gochugaru on a saucer and dip the mug's rim into it. Add the soju, yuzu juice, simple syrup and ginger beer to the mug, fill with ice and gently stir. Garnish with lime wheel and the candied ginger (if using) skewered on a cocktail spear. 

*To make ginger simple syrup, combine equal parts water and sugar in a small saucepan with a handful of peeled and sliced fresh ginger. Heat at a low simmer until the sugar melts. Let cool, then strain into a squeeze bottle and store in the fridge. 

Always Drink Responsibly.